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Recipe for Vegan Greek Style Stuffed Grape Leaves

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There are a lot of variations to the classic stuffed grape leaves recipe that can be found throughout Greece. This one is a vegan version of it that is finished with an oil and lemon dressing.

Greek Style Stuffed Grape Leaves in Oil and Lemon (Dolmades me Ladolemono) Recipe Ingredients:

  • 3/4 cup Greek olive oil
  • 1 onion, finely chopped
  • 1 cup uncooked long grain rice
  • 3 tablespoons fresh, chopped mint
  • 1 teaspoon dried Greek oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 50 grape leaves, rinsed if preserved in brine
  • 1 recipe ladolemono

Directions on How to Prepare Stuffed Grape Leaves With Oil and Lemon:

Heat 1/2 cup olive oil, in a frying pan and sauté the onions until soft. Add the rice rice, mint, oregano, salt, and peppr. Cover the pan and cook the mixture for 5 minutes. Remove from heat and stir in the remaining oi.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tightly as the rice will swell).

Cover the bottom of a shallow saucepan with vine leaves and place them side by side in layers. Add 1 1/2 cups of hot water into the pan. Place a plate over the grape leaves to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan.

Prepare the ladolemono according to the recipe instructions. Drizzle over the grape leaves just before serving.

** This recipe contains olive oil, which isn’t permitted during strict fasting. If you adhere to a strict fast, omit the olive oil. In this case, don’t sauté the onion in advance – simply chop the online fine or pulse it in a food processor and add it to the rice.

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This post was written by GreekBoston.com